Description
A vibrant, nutrient-packed bowl celebrating seasonal ingredients, featuring quinoa, roasted sweet potatoes, and crispy chickpeas, all drizzled with a creamy turmeric-tahini dressing.
Ingredients
- 1 cup cooked quinoa (or brown rice)
- 1 cup roasted sweet potatoes, cubed
- 1 cup chickpeas, roasted or pan-fried
- 2 cups mixed greens (kale, spinach, or arugula)
- 1 small avocado, sliced
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp tahini (for dressing)
- 1 tsp ground turmeric (for dressing)
- 1 tbsp lemon juice (for dressing)
- 1 tsp maple syrup (for dressing)
- 2 tbsp warm water (for dressing)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes and chickpeas in olive oil, salt, and pepper; spread on a baking sheet.
- Roast for 25–30 minutes, flipping halfway, until golden brown.
- Meanwhile, cook the quinoa according to package directions and fluff it with a fork.
- In a small bowl, whisk together tahini, turmeric, lemon juice, maple syrup, and warm water until smooth.
- Assemble the bowl by layering quinoa, roasted sweet potatoes, and chickpeas over a bed of mixed greens.
- Top with sliced avocado and drizzle with turmeric-tahini dressing.
- Garnish with seeds or herbs and serve warm or at room temperature.
Notes
Experiment with different seasonings for the chickpeas like cumin and paprika. Keep extra roasted sweet potatoes and chickpeas for quick meals.
